Cocoa snail by Virág
Last Updated on
ingredients
460 g of semi-coarse flour 7 g of dried yeast 1 tbsp of honey 1 tbsp salt 1 pk egg 250 ml of lukewarm water 20 g of soft butter for greasing 100 g of melted butter 2 tbsp of ground cinnamon 50 g of cinnamon sugar 50 g of vanilla sugar 50 g of melted butter for spreading
progress
Suitable for a get-together with friends, also for a good breakfast – a very quick and tasty, and most importantly, homemade cake…
1.
Prepare the dough. Weigh all the ingredients, flour, yeast, honey, salt, egg and water into the bowl from the food processor. Use the dough hook attachment and let knead for 10 minutes. Transfer the slightly sticky dough to a floured work surface, shape into a loaf and place in a buttered, clean bowl. Cover the bowl with cling film and a tea towel and leave to rise for 1 hour.
2.
Transfer the dough to a floured work surface and roll out into a 30×50 cm rectangle. Brush the entire sheet with melted butter, sprinkle alternately with cinnamon, cinnamon and vanilla sugar. Roll the dough lengthwise and cut with a sharp knife into fourteen roughly equal parts, about 6 cm thick. Place on two baking trays lined with baking paper, cut side up. Cover with a tea towel for 30 minutes and leave to prove. Before baking, brush the nests with melted butter and place in a preheated oven at 180 degrees for 15 – 20 minutes
3.
I baked them in my proffie oven at 170 degrees for 8 minutes.
4.
And finally when done baking, sprinkle with powdered sugar and they are done.
